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GB/T 23500-2025: General quality for yuanxiao
Status: Valid GB/T 23500: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23500-2025 | English | 199 |
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General quality for yuanxiao
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GB/T 23500-2025
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| GB/T 23500-2009 | English | 229 |
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Full-moon dumpling
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GB/T 23500-2009
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PDF similar to GB/T 23500-2025
Basic data | Standard ID | GB/T 23500-2025 (GB/T23500-2025) | | Description (Translated English) | General quality for yuanxiao | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 10,171 | | Date of Issue | 2025-01-24 | | Date of Implementation | 2026-08-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 23500-2025: General quality for yuanxiao---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General quality for yuanxiao
General Rules for the Quality of Lantern Festival
ICS 67.060
CCS X 11
National Standard of the People's Republic of China
Replace GB/T 23500-2009
Released on 2025-01-24
2026-08-01 implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting is required.
This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 23500-2009 "Lantern Festival". Compared with GB/T 23500-2009, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
Changed terms and definitions (see Chapter 3, Chapter 3 of the.2009 edition); -
The requirements for raw materials and excipients have been changed (see Chapter 4, 4.1 of the.2009 edition); -
The sensory requirements, physical and chemical indicators and net content have been changed (see 5.1, 5.2, 5.3, 4.2, 4.3, 4.6 of the.2009 edition); -
The hygiene indicator (see 4.4 of the.2009 edition) has been deleted; -
Food additives have been deleted (see 4.5 of the.2009 edition); -
The test method has been changed (see Chapter 6, Chapter 5 of the.2009 edition); -
Changed the inspection rules (see Chapter 7, Chapter 6 of the.2009 edition); -
Changed labeling, packaging, transportation and storage (see Chapter 9, Chapter 7 of the.2009 edition); -
Increased sales (see Chapter 9). -
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is proposed and coordinated by the China General Chamber of Commerce.
This document was drafted by. Harbin Laodingfeng Food Co., Ltd., Beijing Daoxiangcun Food Co., Ltd., Guangdong Guangyi Technology Industry
Co., Ltd., Shanghai Hairong Food Technology Co., Ltd., Xinjiang Maiqiu'er Frozen Food Co., Ltd., Sanquan Food Co., Ltd.,
Yuncheng Futonghui Food Co., Ltd., Yanbian Weiye Food Co., Ltd., Zhuxiangyuan Health Food (Zhongshan) Co., Ltd., Changchun Zhongzhijie
Food Co., Ltd., Jiangsu Nantong Kaiyuan Food Technology Co., Ltd., Fujian Guoding Testing Technology Co., Ltd., Guangzhou Quality Supervision and Testing Research Institute
Institute of Quality Supervision, Inspection and Certification, Shanghai Huace Pinbiao Testing Technology Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., Shanghai Quality Supervision, Inspection and Certification Technology Research Institute
Institute of Bakery and Confectionery, Yantai Fumeite Information Technology Co., Ltd., China Bakery and Confectionery Industry Association, China Food Industry Association, Quanlian Bakery
Baking Industry Association, Beijing Baking Food and Sugar Products Association, Tianjin Baking Food and Sugar Products Industry Association, Shaanxi Baking Industry Association, China Merchants Association
Industry Federation.
The main drafters of this document are. Cao Weiping, Sun Peng, Liang Zhantao, Huang Haihu, Li Gang, Zhu Xiangjie, Liu Yue, Li Hongwei, Wu Jieyi,
Wu Hao, Lu Kaidong, Li Houbiao, Xian Yanping, Chai Pinghai, Jiang Yuming, Wang Biyue, Tao Qinghui, Wei Lili, Zhang Hui, Kang Lina, Li Qi,
Gao Shushan, Zhang Jian, Lu Zhen, Guo Yaping, and Sun Jinsheng.
The previous versions of this document and the documents it replaces are as follows.
First published in.2009 as GB/T 23500-2009;
This is the first revision. -
General Rules for the Quality of Lantern Festival
1 Scope
This document specifies the raw material requirements, technical requirements, inspection rules, packaging, transportation, storage and sales of Yuanxiao, and describes the corresponding
Test method.
This document applies to the production, inspection and sales of Yuanxiao.
This document does not apply to Yuanxiao that is made and sold on the spot.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.
in this document.
GB/T 317 White sugar
GB/T 1354 Rice
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 23350 Restrictions on Excessive Packaging of Goods - Food and Cosmetics
GB/T 23780 Pastry quality inspection method
JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Lantern Festival
The stuffing is made, soaked in water (or sprayed with water), and repeatedly rolled and glued in raw glutinous rice or other grain flour by manual or mechanical means to form a dough.
A traditional festival food mainly eaten during the Lantern Festival.
4 Requirements for raw materials and auxiliary materials
4.1 White sugar shall comply with the requirements of GB/T 317.
4.2 Raw glutinous rice should comply with the requirements of GB/T 1354.
4.3 Other raw and auxiliary materials should comply with national standards, industry standards and other relevant standards and regulations.
5 Technical requirements
5.1 Sensory requirements
It should comply with the requirements of Table 1.
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